Diyarbakır Meat Market

Diyarbakır et eşkenesi is a traditional hot dish based on lamb meat. This dish is unique to Diyarbakır province in Türkiye and is protected as a geographical indication under Industrial Property Law No. 6769, having been officially registered on 10 January 2022. The registration application was submitted by the Diyarbakır Chamber of Commerce and Industry, and the geographical boundary of the product is defined as Diyarbakır province.

Definition and Distinguishing Characteristics

Diyarbakır et eşkenesi is prepared using minced lamb loin meat, dried onion, tomato and pepper paste, butter made from goat milk, red pepper flakes, black pepper, and salt. The meat is sourced exclusively from one-year-old lambs of the Karakaş sheep breed. The butter and pastes are also obtained within the geographical boundaries of Diyarbakır.

The dish is traditionally served alongside other geographical indication products specific to Diyarbakır, including pilaf made from Karacadağ rice, eşbabiye, incaz or karash hoşaf. These accompaniments reinforce the cultural context of et eşkenesi.

The dish is commonly found on Diyarbakır tables during special occasions such as funerals, holidays, and weddings. It carries a strong association with the region, both in terms of its history and production method.

Production Method

The standard recipe for six servings includes the following ingredients:

• 1 kg minced lamb loin meat
• 1 dried onion
• 1 soup spoon tomato and pepper paste
• 3 table spoons butter
• 1 dessert spoon red pepper flakes
• 1 tea spoon black pepper
• 20 g salt
• Water

The preparation process involves the following steps:

1. The meat is rubbed with finely chopped dried onion, salt, and red pepper flakes to marinate.
2. Butter is melted in a pot, and the marinated meat is added and sautéed.
3. In a separate pot, the paste is fried in oil. The sautéed meat, along with its oil, is added to the paste.
4. Hot water is added, the pot is covered, and the dish is cooked over low heat.
5. It is served hot with Karacadağ rice pilaf and varieties of hoşaf.

Geographical Boundary and Oversight

All stages of production for Diyarbakır et eşkenesi must be carried out within the boundaries of Diyarbakır province. This requirement is tied to the traditional production method and cultural context of the product.

Oversight is conducted jointly by the Diyarbakır Provincial Directorate of Agriculture and Forestry under the coordination of the Diyarbakır Chamber of Commerce and Industry. The oversight authority verifies the compliance of product ingredients, adherence to the production method, and proper use of the geographical indication. Inspections are carried out at least once annually, and may also be conducted at any time in response to complaints or specific needs.